SPLIT REED featured Chef: Kristy Crabtree
Presented by Traeger Grills
Serves 6-8
Ingredients
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2 whole Specklebelly geese, plucked.
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Cabbage slaw, shredded
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Green apples, thinly sliced
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Flour or corn tortillas
Brine
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1/2 cup kosher salt
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8 cups water
Dry Rub Seasonings
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2 tablespoons dark brown sugar
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2 teaspoons paprika
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1 teaspoon allspice
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1 teaspoon white pepper
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1/2 teaspoon Chinese five-spice powder
Cilantro Sauce
*Place all ingredients in a blender and process until smooth. You may need to scrape down the sides.
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2 cups cilantro, roughly chopped
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1 clove garlic, chopped
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1 tablespoon vinegar
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1/2 cup olive oil
Directions
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Wash and clean geese, and place in a large non-reactive glass or plastic dish. Mix water and kosher salt and pour over the geese making sure they are submerged in the brine. Cover and place in the refrigerator for 24 hours.
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Remove geese from brine and wash under cold water. Set on a rack over a baking sheet and air dry for 2 hours.
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Mix dry rub seasonings together in a small bowl. Using clean hands, rub the seasonings all over the exterior and interior of the birds.
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Heat your Traeger to 250 degrees. Place geese on the grill grate and smoke for 2 hours. Use a meat thermometer to check the temperature on the thickest part of the birds. Continue smoking until meat registers 150-155 degrees. Remove and loosely cover with aluminum foil. Let rest for 30 minutes before slicing.
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Serve the sliced meat in warm tortillas with shredded cabbage slaw, sliced green apples, and cilantro sauce!
For more mouth watering waterfowl dishes, click this link to check out our duck and goose recipe archive!
